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Italian Oxtail Stew

Italian Oxtail Stew

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Il Portico's slow cooked Italian Oxtail Stew. 
Serves two.

This superb Oxtail Stew, known as coda alla vaccinara in Italy, originates from Rome.

Oxtail is packed full of flavour and creates a delicious marrow sauce while being slow cooked. Perfect served with mashed potato or try pairing it with our new side dish of dauphinoise potatoes.


Oxtail, flour (wheat), pancetta, wild mushrooms, carrots, celery, onions, beef stock, thyme, bay leaves, salt & pepper, olive oil, rosemary, tomato puree, garlic, red wine (sulphur dioxide)

To cook from chilled

to cook from chilled

(leave to defrost in your fridge overnight)

Our boxes are oven proof and recyclable.
Preheat your oven to 180 degrees. Simply remove sleeve and make a few holes in the plastic covering. 
Place in the centre of the oven for 20 minutes.

Remove and check that the dish is bubbling and piping hot. Return to the oven for 5 more minutes if necessary (this will depend on the strength of your oven).

To cook from frozen

to cook from frozen

Because this meat is already cooked you can defrost it using the defrost setting on your microwave and then cook from chilled.

Otherwise it can be oven cooked from frozen, as above but for 40 – 45 minutes.